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Pumpkin Crescent Rolls Recipe

Pumpkin Crescent Rolls Recipe
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★★★★★

5.2 from 11 reviews

These Pumpkin Crescent Rolls are a festive and delicious treat featuring a soft, flaky crescent roll dough filled with sweet cream cheese and spiced pumpkin pie filling. Shaped like little pumpkins and topped with pretzel stick stems, they are perfect for fall gatherings and Halloween celebrations.

Ingredients

Scale

Dough

  • 8 oz refrigerated crescent rolls

Cream Cheese Filling

  • 5 oz softened cream cheese
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Pumpkin Filling

  • ¾ cup pumpkin puree (drained)
  • 1 tablespoon corn starch
  • 2 tablespoons packed light-brown sugar
  • 2 tablespoons granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1 egg yolk
  • ½ teaspoon vanilla extract

Assembly & Topping

  • 2 ½ tablespoons melted butter
  • Kitchen twine
  • Pretzel sticks (for pumpkin stems)

Instructions

  1. Drain Pumpkin Puree: Press the pumpkin puree between paper towels to remove excess liquid and let it sit for a few minutes to ensure it is not watery for better filling consistency.
  2. Preheat Oven and Prepare Baking Sheet: Heat oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
  3. Make Pumpkin Filling: In a bowl, mix pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice until well combined. Set aside.
  4. Make Cream Cheese Filling: In a separate bowl, blend softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
  5. Prepare Dough Squares: Unroll crescent roll dough and separate into 4 rectangles. Seal the perforations by pressing them together, then cut each rectangle in half to create 8 squares.
  6. Fill Dough Squares: Gently stretch one dough square and place one tablespoon each of cream cheese filling and pumpkin filling in the center.
  7. Shape Pumpkin Rolls: Pinch and seal all edges of the dough to encase the filling completely, then roll into a ball with the seam side down and place on the prepared baking sheet.
  8. Create Pumpkin Sections: Wrap kitchen twine snugly around each dough ball to divide it into eight segments, mimicking the shape of a pumpkin.
  9. Butter and Bake: Brush the tops with melted butter and bake for 18-22 minutes or until the rolls turn golden brown and cooked through.
  10. Cool and Decorate: Once cooled, carefully cut and remove the twine. Insert a pretzel stick into the top of each roll to serve as a pumpkin stem.

Notes

  • Ensure pumpkin puree is well drained to avoid soggy filling.
  • Use softened cream cheese for easier mixing and smoother texture.
  • Wrap kitchen twine gently but snugly to form clear pumpkin sections without tearing the dough.
  • These rolls are best served fresh but can be stored in an airtight container for up to 2 days.
  • For a dairy-free option, substitute cream cheese with vegan cream cheese and ensure crescent dough is dairy-free.

Nutrition

Keywords: Pumpkin crescent rolls, cream cheese pumpkin rolls, fall desserts, Halloween treats, pumpkin recipes

Find it online: https://dishedbydana.com/pumpkin-crescent-rolls-recipe/